Pan- Fried Trout

photo-2The family vacations we took with my parents were typically to parks in California.  Sequoia, Yosemite, Mammoth, Big Sur, Lake Tahoe.  They were simple vacations, all within driving distance.  There were eight of us, and we usually stayed in cabins inside the parks, ate in the park concessions, and spent our days hiking or going on ranger walks.

We just returned from a family trip to Grand Teton and Yellowstone National Parks, and though my parents are no longer alive, I thought of them often during this particular trip.  I knew how much my father would have enjoyed the wildlife, and I was sure that my excitement at seeing bison and bears would have paled in comparison to what his reaction might have been.  I thought of my mother and knew how much she would have loved being with us, to have had the opportunity to see her grandchildren all grown up,  and get to know her granddaughter-in-law.  I knew that they would have “kvelled” when their youngest grandson broke the family record of never having caught a fish, by catching a beautiful trout in Lake Yellowstone.  I was grateful for the memories I had of watching my mother prepare fish, so when I found myself suddenly faced with the task, I was able to stun, kill, gut, and scale the trout as my husband and kids looked on.  An hour later the trout was  presented to us on platters, graciously prepared by the chef at Lake Lodge.

We’ve been home for a week, but I am still thinking of our trip, and especially Yellowstone.  Instead of our typical Shabbat dinner, tonight we are having fish.  Trout, of course.

As one of the guides said to me, “Americans are always going somewhere else, but there is plenty of beauty in our own backyard.”  Amen and Happy 4th of July.  Shabbat Shalom.

Pan-Fried Trout 

The chef at Lake Lodge told me  she soaked the trout in milk for a few minutes, then lightly dredged it in flour, and seasoned to taste.  The only thing I changed is that I added some cornmeal to the flour mixture for extra crunch, and pan-fried the trout in my cast iron pan.

1  3-4 pound trout, boned and cut into fillets

1/2 cup milk

1/4 cup flour and equal amount of cornmeal

1/2 tsp salt and pepper to taste

1 tsp paprika

3 Tb butter

1 Tb olive oil

Soak trout in milk to cover for about 15 minutes. Drain and pat dry.  Combine flour and cornmeal and add seasonings.  Lightly dredge trout, then shake off excess coating.  Put butter in a cast iron pan along with olive oil.  Melt butter and place fillets in hot pan, skin side up, for about 5 minutes, depending on size.  Turn over and cook an extra five minutes, adding more butter if necessary.  Serve with lemon wedges, fresh corn and a cold beer.

Enjoy,

Irene

 

Micheline’s Creme Caramel

We are standing in the kitchen together again, as we have for more than 50 years, but this time we weren’t in her kitchen.  The location doesn’t seem to matter, we have an easy rhythm that two people share when they are just happy to be together.  Like a duet, effortless, even though we hadn’t practiced in a long time.  We shop, cook, eat, drink, and talk, and after resting we start all over again.  I learned that our Uncle David was going to be a rabbi, she learned that my favorite wine is Vouvray.   We have history, both genetic and the kind that comes from having lived in close proximity to each other, and despite our mature ages, she is still my role model.  I am astonished that she arrives to cook with perfectly done hair and make-up, wearing a twin sweater-set she could just as easily have been dressed for an afternoon at the museum.

On Friday afternoon Micheline took center stage, no recipe in hand to guide her, just years of practice and the experience of having prepared this dish hundreds of times.  I stood and watched, still learning from my cousin who has already taught me so much about food, family, and life.

After the first day of Yontif,  Micheline went home, and we discovered a brown bag with her custard pan, the slightly larger pan which she uses for a Bain-marie , along with the small Corningware pot that she uses to make her caramel.  I called her to see if we should ship them to her, but she said to keep them.  Now those pans belong to my son and daughter-in-law.  May they use them in good health, and have them as a reminder of the wonderful Rosh Hashana that they created for the family.  Maybe one day they too will make crème caramel.

I called  Micheline this morning and she asked me to share this part of the story.  That afternoon, she trustingly left me to watch over the crème caramel while she ran to the market.  I over-baked it and “ruined it.”   I hope she will forgive me, but it was a lesson well learned and one I don’t think I will ever forget.  There is still so much to learn.  Chag Sameach.

Photo taken by Glenda Amit

Micheline’s Creme Caramel
(original recipe from Mireille)

Custard

8 egg yolks and 4 whole eggs

1/4 cup sugar

1 quart whole milk

dash of salt

2 tsp vanilla

In a large mixing bowl, mix eggs with sugar, then add milk and salt, ending with vanilla.  Set aside.

 

Caramel

1 cup sugar

water to cover

To make the caramel, place sugar in a small saucepan and add just enough water to cover the sugar, no more than that.  Place pan on stove over medium heat.  Do not stir.  Allow syrup to boil until it starts to turn dark brown.  Then quickly remove from the heat and immediately pour into baking dish, tilting pan till bottom is covered with caramel.

 

Pour custard over caramel.  Place larger pan in the oven and put custard-filled pan inside of it.  Carefully add cold water in between the two pans, 2/3 up the side.  Not too much!  We don’t want it to flow over into the crème caramel.

Set oven temperature to 350° F.  and bake for about 30 minutes. The water should not boil during baking. The custard is done when it has set, which you can test by inserting a  knife which should come out clean.  DO NOT OVERBAKE. Allow the custard to cool completely, then cover with plastic wrap and refrigerate till serving time.  To serve, run a knife along the outside and turn over onto a dessert plate.  Serves 10-12

Enjoy,

Irene

Macaroni and Cheese

We get together for so many communal holiday meals and still we plan one more.  At the end of Yom Kippur, after a long and difficult day we have this desire to share another ritual with our friends, breaking the fast.  One would think that people would want to go to their respective homes to drink their coffee and eat their bagels in solitude.  I am not sure I understand it, and I can’t explain it, but I am grateful for it.  Grateful to have friends who host it each year, and grateful to be included.

Gmar Hatimah Tovah!

This is the second year that my contribution to the break-fast will be macaroni and cheese.  What could be more inviting than   hot noodles smothered in gooey cheese and covered by a crunchy topping.

Macaroni and Cheese

1 lb elbow macaroni

6 Tbsp sweet butter

1/2 cup flour

1 quart milk

salt and pepper to taste

2 cups sharp cheddar cheese, shredded

4 cups mixed cheeses, shredded ( I used Gruyère, Monterey Jack and Mozzarella)

5 dashes Tabasco sauce

Panko crumbs or grated day-old challah

1 – 2 Tbs softened butter

In a large pot of boiling water cook macaroni following instructions on package.  Melt butter in a heavy saucepan and slowly whisk in flour, stirring for 2-3 minutes.  In the meantime, heat the milk until hot (but not boiling) and slowly add to flour mixture.  Cook for another 2 minutes until you have a smooth, thickened sauce.  Remove from heat and add shredded cheese.  Stir till cheese has melted into sauce.  Season with salt and pepper to taste, and add Tabasco sauce.  Combine sauce with cooked noodles and place in a 9 x 13 baking dish.  Top macaroni and cheese with panko crumbs or grate a piece of challah over the top. Dot with butter.  Bake at 375 degrees for about 45 minutes or till bubbly and golden.

Enjoy,

Irene